Well it seems we need to reload this topic for a new year. All of the regular Setizens will be aware of how lucky I am when it comes to the enjoyment of the culinary arts. I am blessed with the joy of living with a truly accomplished master in the kitchen. I only ask that a proper decorum be kept at all times in the form, and all should be happy with the results. I wish to extend a special thanks to Angela for trusting in me.

We should kick off the year with Long Suffering Marie’s “Cold Weather Corned Beef and Cabbage."
As we all know Corned Beef comes in a sealed plastic bag packed with salt, lots of salt, in fact way too much salt so the first thing Long Suffering Marie did was take the corned beef out of the bag and put it in to a pot of cold water for 24 hours. After the 24 hours are up you throw away the water then do the same thing again for another day. The whole idea is to try to get rid of the extra salt.
After the second go around the beef is simmered on the stove over night. The next day six hours before serving time you put in one half cup of pot barley, three hours before the end the chef has the choice of using potatoes, turnips, carrots, onions, plus pepper and other spices as you like.
Like all one pot meals, there will be differences from one day to the next, and of course there are differences from place to place. I am lucky, the supper Marie just made for me was the first time we tried it out and, I am happy to say the supper turned out very well. I can only hope that any of you who try it will have the same luck we did.
Next: Bannock for the brave!

OH, oh. Alert!
Posters beware; I just took down another bowl of
Long Suffering Marie’s “Cold Weather Corned Beef and Cabbage."
I have to report that it tastes even better than it did at supper.
I’ll be doing more research, stand by for updated information.

OH, oh. Alert!
Posters beware; I just took down another bowl of
Long Suffering Marie’s “Cold Weather Corned Beef and Cabbage."
I have to report that it tastes even better than it did at supper.
I’ll be doing more research, stand by for updated information.

OH, oh. Alert!
Posters beware; I just took down another bowl of
Long Suffering Marie’s “Cold Weather Corned Beef and Cabbage."
I have to report that it tastes even better than it did at supper.
I’ll be doing more research, stand by for updated information.

Long Suffering Marie and I just got back from The Fort (Fort Saskatchewan) for lunch. It was at this point that it became known that in the name of culinary science I had to pull a few bowls of the corn beef early this morning, like 03:30 hours. So unfortunately there is much less of the elixir to do any more testing now. Alas we are left with only enough to serve as our supper for tonight. As you may well guess there is not enough left for any other purpose. Of course there is no question that my only interest was doing a proper taste test so I could report to the form.
All I can think as the last of the corned beef disappears down our throats is how soon I can accidently include another pack of this stuff in our monthly shopping orders.

Just to get the new thread off to a good start here is another one of Marie’s wonderful kitchen creations.

Long Sufferin’ Marie’s Famous Bannock!
1: Butter for greasing cast iron pan or skillet
2: 4 cups all purpose flour
3: 1 teaspoon salt
4: 1 cup melted unsalted butter
5: 11/2 cup buttermilk (or water if you like)
6: set aside butter or honey for serving later
7: preheat cast oven to 375 F.
8: grease cast iron pan (or skillet) with butter
9: in large mixing bowl combine flower, salt, melted butter, baking powder, with butter milk (or water)
10: add dough to prepared skillet gently pressing to fill in the skillet.
11: bake for 35 to 40 minutes, then turn the broiler and cook until it turns golden brown in our oven it is about 45 seconds.
12: turn out on to plate, let cool, cut in to wedges, and then smear with butter, and drizzle with good quality liquid honey.
This is not the traditional bannock made by the native peoples of North America, a variation invented by Long Sufferin' Marie to the delight of her fortunate husband, and all nine grand children.

Ok, here is Long Sufferin Marie’s now famous baked beans recipe!
If you find a glaring mistake it will be my fault, as we have just now
polished off most of the rest of the pot that she made yesterday,
and it is better than any I have ever had in my long life. If that
woman was not married to me, I would be a fool for not snapping
her up as quickly as I did.

Ok, here is Long Sufferin Marie’s now famous baked beans recipe!
If you find a glaring mistake it will be my fault, as we have just now
polished off most of the rest of the pot that she made yesterday,
and it is better than any I have ever had in my long life. If that
woman was not married to me, I would be a fool for not snapping
her up as quickly as I did.

Empty a 1 lb tube of Ground beef into a 2.5-3qt ceramic casserole dish(glass lid on dish when cooking), chop into small chunks, microwave for 4-6 minutes on full power, drain off anything that is not meat, toss meat into spaghetti. I make enough I'd say. My microwave oven is a 900w model and 5 minutes is perfect for Me.What is BSGRobotech-Saga-WikiSW-wiki

Nor any Popeye or Bluto either. Seriously, I just don't have any and I wouldn't know how much to add in any case.

Lots.....a big glug...LOL. Olive oil is good for the soul.
In any case, bachelor's pan spaghetti is one of my staple meals. Just cook dem noodles up, add a cup of mushrooms, and pour on the sauce. MMM MMM, good.My body may be here, but my mind is in a galaxy far, far away.